• 1 1⁄2 lbs king prawns, cooked


  • 1 small onion, chopped. Half a larger onion if no small onions; preferably strong tasting
  • 1 yellow chilli from our plants, quite hot - mainly de-seeded and finely chopped before processing
  • 6 garlic cloves, chopped finely
  • 2 heaped teaspoons ground cumin
  • 2 heaped teaspoons ground coriander
  • 1 heaped tablespoon cashew nuts, crushed
  • 1 desert spoon fish sauce
  • 1 teaspoon ginger paste

To cook

  • 1 tablespoons olive oil
  • 2 heaped tablespoons softened butter

Add to sauce

  • 2 kaffir lime leaves
  • 1 small leek - use the green as well - cut into thin rings
  • 2 bay leaves
  • 1 or 2 cans thin coconut milk
  • salt, to taste
  • sugar, to taste
  • cornflour to thicken

To wrap the prawns

  • Large cooked soft wraps cut into strips wide enough to wrap each prawn individually


  • Put the following into your food-processor: onion, chilli, garlic, cumin, coriander, cashew nuts, fish sauce, ginger and process until you have a paste.
  • Heat the oil and butter and fry the paste for approx 5 minutes, then add the lime leaves and the bay leaves.
  • Add the coconut milk and leeks; bring to the boil, then simmer for 15-20 minutes until the leeks are cooked and the sauce has thickened just a little
  • Add the prawns and warm for 2 minutes MAXIMUM; do not overcook them.
  • Remove the prawns and leeks with a slotted spoon and set aside.


  • Taste the sauce and add salt and sugar to your liking. Then add a enough cornflour and simmer to make the sauce a consistency of thick, double cream.


  • Wrap each prawn in a strip of wrap. Do not use too much wrap and don't wrap around more that one and a half times. Include some leek inside each wrap.


  • Serve three wrapped prawns with the sauce poured over. Garnish with lettuce and paprika.

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